I am so excited about this recipe! It is the best gluten free bread machine recipe I have developed thus far. This gluten free oat bread machine recipe works perfectly in the Breadman BK1050S, which has a Gluten Free setting. The bread turns out soft and spongy just like the best oat bread made with gluten. It is perfect for sandwiches and is free of tapioca flour. I have experimented and baked quite a few versions of gluten free bread in this machine, and this is the only one that turned out perfect! The rest were just too starchy and gummy. I hope you enjoy this recipe. Meanwhile, check out my review of the Breadman BK1050S bread machine; however, the giveaway has ended.
I have several different gluten free oat bread recipes, one for bread machines, one that is dairy free, and another that contains milk. However, because I am allergic to tapioca flour/starch, I created this oat bread recipe just for me, and others who are allergic to tapioca. Oat bread is my favorite gluten-free bread. It is flavorful, has a great texture, and is healthy for us. I hope you enjoy this recipe. Because it contains a little fava bean flour (which is not bitter), it rises high and makes it lighter. Enjoy! Continue reading “Gluten Free Oat Bread (without Tapioca)”
This is the second gluten free bread machine recipe that I have developed and recently published. This oat bread is my all-time favorite, though I need to experiment with substituting the tapioca flour/starch for cornstarch, due to allergies. I’ve created a specific category for these Gluten Free Bread Machine Recipes. So, you may check it now and again to see what’s new (see link above). Continue reading “Gluten Free Bread Machine Recipe – Oat Bread”
I had posted a link to the Gluten Free Prairie Oat Bread I had developed for Gluten Free Prairie awhile back on my social media channels. However, that gluten free oat bread recipe was developed specifically for Gluten Free Prairie Oats, as their product produces a higher rise and a lighter bread. So, I thought you’d all appreciate a similar oat bread recipe which included dairy that can be used with any gluten free oats. And here it is! Using dairy guarantees a higher rise and less, if not any, shrinkage. If you’d like to watch a video of a similar recipe, see the older version of my Dairy-Free Gluten Free Oat Bread (or Sorghum) Recipe. I hope you enjoy this recipe. My husband loves it, and he eats gluten! Continue reading “Gluten Free Oat Bread (or Sorghum)”
You may have already seen or made my Gluten Free Oat or Sorghum Bread with Flaxseed recipe or video. In some of the heavier breads such as oat, teff, etc., I have been adding a bit of baking powder to not only soften the bread, but provide more rise. I really enjoy the entire experimental process. The video below shows the difference in texture, along with a slight less amount of shrinkage. The newer texture was very pleasing to my palate. I hope you find this video helpful. Find the written recipe at Dairy-Free Gluten Free Sandwich Bread Recipe: Oat Bread (or Sorghum). Or find an even better gluten free bread recipe, though not dairy-free at Gluten Free Oat Bread (or Sorghum) Continue reading “Video (HD): Soft Gluten Free Oat Bread”
Perhaps you’ve already checked out my favorite gluten free bread recipe, “Gluten Free Sandwich Bread Recipe: Oat and Flax Seed“. It makes a wonderful gluten free sandwich bread. You can substitute the oat flour for sorghum flour. I have used both flours and they come out wonderful! The video below is meant to give you a bit more reality on the recipe, how to beat the egg whites, and more. Enjoy! And let me know if you have any questions about this gluten free bread recipe, or any other, by leaving a comment below. Enjoy!
Click here for the recipe!
I have been experimenting with this gluten free sandwich bread recipe that can be used for sandwiches and I have found that adding additional egg white turns out a much softer bread dough. It was heaven! – much like a homemade white bread texture, but not as starchy because I used mainly oat flour. I tried adding one additional large egg to my original gluten-free oat bread recipe and it turned out much better! Instead of adding 4 large egg whites, as mentioned in the recipe below, I added 2 large and 2 extra large. I have found that the more egg white you add, the larger and softer the bread. You do, however, have to be careful of adding too many, as you do not want the texture of cake. Watch the video of me making this Gluten Free Oat Bread. Continue reading “Dairy-Free Gluten Free Sandwich Bread Recipe: Oat Bread (or Sorghum)”
My husband loves raisin bread, but I haven’t made him any since I have been gluten free. He used to make his own using the bread machine. I wanted to make him a gluten free oat bread recipe with raisins this morning, but I was out of raisins (used them in the gluten-free oatmeal cookies I made for him last weekend). I don’t care for raisins anyway, so I used dried cranberries instead. Oh! – it turned out so good! My hubby was very pleased, as well. I’m looking forward to adding walnuts next time, though the hubby is not a big nut fan. I also used Expandex® in this recipe, but you can make it without the Expandex by substituting additional oat flour. However, it will come out a little heavier. Perhaps adding an additional egg white may help, too, if you skip the Expandex. I can picture a chicken or turkey sandwich, possibly with cream cheese. Yum! It also makes a great snack! Enjoy this gluten free oat bread recipe with cranberries or raisins! Continue reading “Gluten Free Oat Bread Recipe with Cinnamon and Cranberries”
I created this gluten free oat bread recipe to test out Cream Hill Estates’ Lara’s Gluten Free Oat Flour, but oat bread is already one of my favorites. Oats are known to lower cholesterol, as well. In a gluten-free diet we need fiber wherever we can get it, therefore, this is a good choice in a gluten free bread. It is of medium weight, not as light as I wished for, but I will work on perfecting this recipe. It is moist, though, which is what I was hoping for. Enjoy!
NOTE: I now use these recipes: